In reality, I've been lying to you: I like simple meals best.
I know I know: I'm always preaching the goodness that is trashed up tuesday, but there are actually some nights when I'm tired and all I want is some simple goodness. It always makes me so happy to see how few ingredients can pull together and make an EXPLOSION of flavor!
By the way, how are you trying to ward off the winter/spring death match going on here?
I’ll go first.
Spiked coffee with whipped cream. Like this morning. Currently debating whether it will hurt or help. Leaning towards the latter.
Binge watching 90s shows. I’m picking Full House alternating with Fuller House
Luckily for you, this wether is making me up my soup game. I almost always make one new soup recipe a week come Fall, but, this winter, I've been slacking. We had cahrazy weather here, with it feeling like summer and then winter and then summer, so I’m blaming it on that. I promise I’ll stop talking about the weather now, k?
Let’s make up for it now!
This crazy good soup that is so thick that you’re not even sure if it’s soup, but it is soup. But so, so, SO thick and creamy that is necessitates a fat hunk of baguette for dipping. Because… BAGUETTE. And if you aren't feeling the soup action, drain the beans but PLEASE SAVE THE LIQUID. The liquid, friends, is actually gold.
This ranks up there as one of my favorite comfort foods and it’s all because of those darn beans – they get so starchy and thick and creamy, you’d almost think that you had added potatoes or half and half to the soup. It’s a substantial and comforting meal. And it's completely vegan! So there ya go people who believe that vegan food can't be filling and delicious.
Stewed Rosemary White Beans with Spinach
Begin by either covering the white beans with cold water in a large pot and soaking overnight (which I never do) or do a quick-soak method (which I always do) by placing the beans in a large pot and cover with cold water and a sprinkle of kosher salt. Bring the beans to a boil, and cook for one minute. Remove pot from heat and cover with a lid. Let sit for two hours. Drain beans when ready to use.
In that same pot, to the beans add olive oil, rosemary sprig, chopped sage, garlic, and cracked black pepper. Just barely cover the beans with fresh cold water. Bring to a boil, then immediately reduce heat to a medium/low simmer. Let cook for about one hour, stirring every so often, or until the beans are your desired consistency. I like mine to be rather soft, but still hold their shape a bit.
Remove the sprig of rosemary from the pot. Season with salt and pepper. At this point, you can choose to drain your beans OR eat them with the broth like a soup like I do. Serve with plenty of crusty bread and a drizzle of olive oil and a sprinkle of crushed red pepper. Enjoy!
23. Recent Grad. Human Vegetable Disposal. Putting the Chic in Chickpea.